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Ingredients
- 2 tbsp extra-virgin olive oil
- 340 spaghetti
- 3 garlic cloves, thinly sliced
- 3 cups spinach
- 1/4 to taste kosher salt and black pepper
- 1 crushed tomatoes
- 1/2 cup fresh basil leaves
- 1/2 cup grated Parmesan (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti until just al dente; reserve 1 1/2 cups pasta water, then drain.
Meanwhile, heat olive oil in a large skillet over medium heat. Cook the spinach until tender and lightly browned.
Add garlic and cook 30–60 seconds until fragrant without browning.
Add crushed tomatoes; simmer 8–10 minutes, then stir in basil.
Add the drained spaghetti to the skillet and toss over medium-low heat, adding reserved pasta water a little at a time until the sauce coats the pasta.
Taste for salt and pepper. Finish with Parmesan only if included in the ingredient list and serve immediately.
Nutrition per serving
435
Calories
15g
Protein
72g
Carbs
10g
Fat
Chef's Notes & Storage
Tip: Customize seasonings to taste. Always verify ingredient labels if you have allergies.
